腺苷三磷酸和茶多酚复合处理对鲜切苹果保鲜效果的影响  

Effect of compound treatment of adenosine triphosphate and tea polyphenols on the preservation of fresh-cut apples

作　　者：阮雁春 刘红艳 沈宏璇 王炜 RUAN Yan-chun;LIU Hong-yan;SHEN Hong-xuan;WANG Wei(College of Cuisine Science and Technology,Jiangsu Vocational College of Tourism,Yangzhou 225100,Jiangsu,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225100,Jiangsu,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225100 [2]扬州大学食品科学与工程学院,江苏扬州225100

出　　处：《粮食与油脂》2025年第1期75-81,86,共8页Cereals & Oils

基　　金：国家自然科学基金面上项目(31972094);四川省社会科学重点研究基地川菜发展研究中心项目(CC20Z16)。

摘　　要：分析质量分数1%茶多酚(TP)和不同浓度腺苷三磷酸(ATP)复合处理对鲜切苹果贮藏期间品质的影响,并初步探究TP和ATP复合处理抑制贮藏期间鲜切苹果的褐变和延长货架期的机制。结果表明:与蒸馏水(CK组)相比,TP+ATP处理能够有效延缓鲜切苹果贮藏期间硬度及抗坏血酸、可滴定酸、总可溶性固形物含量的降低以及褐变指数和失重率的增加,促进γ-氨基丁酸的积累;TP和ATP复合处理总体上可有效提高鲜切苹果总酚含量和谷胱甘肽(GSH)含量、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活力,抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性,且降低鲜切苹果贮藏期间菌落总数、霉菌和酵母菌总数。综上,TP和ATP复合处理可有效提高贮藏期间鲜切苹果的品质和营养价值,并抑制其褐变、病原菌生长,从而延长鲜切苹果的货架期。The effect of compound treatment of mass fraciton 1%tea polyphenols(TP)and different concentrations of adenosine triphosphate(ATP)on the quality of fresh-cut apples during storage was ana-lyzed,and the mechanism of TP and ATP compound treatment in inhibiting browning and prolonging shelf life of fresh-cut apples during storage was preliminarily explored.The results showed that compared with distilled water(CK group),TP+ATP treatment could effectively delay the decrease in hardness,ascor-bic acid,titratable acid,total soluble solids content,as well as the increase in browning index and weight loss rate of fresh-cut apples during storage,and promote the accumulation of gamma aminobutyric acid.The combined treatment of TP and ATP could effectively increase the total phenolic content,gluta-thione(GSH)content,superoxide dismutase(SOD)and catalase(CAT)activities of fresh-cut apples,inhibit polyphenol oxidase(PPO)and peroxidase(POD)activities,and reduce the total number of colo-nies,fungi and yeast during storage.In summary,the compound treatment of TP and ATP could effec-tively improve the quality and nutritional value of fresh-cut apples during storage,and inhibit browning and pathogen growth,thereby extending the shelf life of fresh-cut apples.

关 键 词：腺苷三磷酸 茶多酚 鲜切苹果 褐变 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]